My cousin and her husband from Germany visited us a while ago and made this traditional dish for us. It is very tasty, satisfying, and pretty easy to make. The meatballs are traditionally served with boiled parsley potatoes.
|Author: Laura Kirkley
Serve with boiled potatoes.
German Meatballs (Konigsberger Klopse)
1 medium, onion – diced
1 pound, ground beef
1 pound, ground pork
2 egg whites – separate out yolks and reserve
1/2 cup, bread crumbs
2 teaspoons, dijon mustard
salt and pepper – to taste
4 cups, water
2 tablespoons, kosher salt
1/2 stick, butter
4 tablespoons, flour
4 tablespoons, milk
2 tablespoons, capers
1/2 lemon – juiced
- In a large pot or dutch oven, add water and enough kosher salt so that water tastes salty, but not as salty as sea water. Bring to a boil.
- Combine first six ingredients in large bowl. Add salt and pepper and taste a bit of the mixture for correct seasoning.
- Roll into meatballs about 1 1/2 inches in diameter. You should wind up with about 16 finished meatballs, so each meatball should weigh about 2 oz. Place on waxed paper.
- When water is boiling add half the meatballs and reduce heat to a slow boil. Cook for 15 minutes. Extract with a slotted spoon and set aside. Repeat with remaining meatballs.
- Strain the boiling liquid. Reserve 3 cups.
- Melt butter and add flour to the boiling pot. Cook for a few minutes.
- Now add the boiling liquid and blend carefully so there are no lumps. Bring to a low boil and cook liquid for 5 minutes, stirring occasionally.
- Turn heat to low to stop boiling. Blend egg yolks with milk. Temper with a bit of the hot liquid then add slowly to the sauce, blending constantly.
- Add capers, lemon juice and salt and pepper to taste. Adjust seasonings.
- Add reserved meatballs and let them heat up for 5 minutes.